Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Published: 14 February 2020| Version 2 | DOI: 10.17632/ddf6tpn2vb.2
Contributors:
Verónica García Arteaga,
Marijose Apéstegui Guardia,
Isabel Muranyi,
Ute Schweiggert-Weisz,
Peter Eisner

Description

Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviation

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